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Pumpkin Caramel Cake: Indulge in Deliciousness Today!

A deliciously moist pumpkin cake swirled with rich caramel, perfect for fall celebrations.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup caramel sauce store-bought or homemade

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
  4. Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture. Beat until smooth and creamy.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Pour half of the batter into the prepared baking pan. Drizzle half of the caramel sauce over the batter. Pour the remaining batter on top and finish with the rest of the caramel sauce. Use a knife to swirl the caramel into the batter gently.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Serve warm or at room temperature, drizzling extra caramel sauce on top if desired.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gCholesterol: 40mgSodium: 200mgFiber: 1gSugar: 24g

Notes

  • For a richer flavor, consider adding chopped pecans or walnuts to the batter.
  • You can also substitute the vegetable oil with melted butter for a different texture.
  • For a spicier cake, add ½ teaspoon of ground ginger or cloves to the dry ingredients.

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